Urad Dal Kachori | Khasta Urad Dal Kachori

An irresistible crispy, flaky and yummy Khasta Urad Dal Kachori is my all time favorite and these Kachoris are soooo good that you can have it with tamarind chutney/ mint-coriander chutney/ tomato ketchup or just eat it with your cup of hot tea. Best to have it in rainy season or in winters with your garma- garam masala chai. 🙂
You can even make aloo ki sabji to have it with these crispy and flaky Kachoris. Preparing the kachoris takes time so you can make aloo ki sabji in advance.
Learn Step By Step Recipe With Pictures for Urad Dal Kachori | Khasta Urad Dal Kachori
Serves 7-8Ingredients:For Dough

1 1/2 Cup all purpose flour

1/2 Cup wheat flour

1 Tsp carom seeds

2 Tbsp oil

1 Tsp salt or as required

For Stuffing

1 Cup urad dal

2.5 Cups of water

1/ tsp turmeric powder

1 Tsp cumin seeds

1 Tsp fennel seeds

1/2 Tsp mustard seeds

1/4th Tsp hing

1 Tsp red chili powder

1 Tsp coriander powder

1/2 Tsp amchur

1/2 Tsp garam masala

3 Tbsp gram flour

Other ingredients

Oil for deep frying

Recipe:For DoughStep 1- In a large bowl add all purpose flour, wheat flour, carom seeds, oil and add water in parts and begin to knead until you get a smooth dough. Cover the dough with a wet cloth and let it rest

For StuffingStep 2- Soak urad dal for 1-2 hours and wash thoroughly. In a deep pan/ cooker add 2.5 cups of water and add soaked urad dal, turmeric powder, and salt and bring it to a boil

discard the frothy layer that came during boiling process and boils until they are soft and tender. Press between your fingers. It should mash up easily

Strain the water completely and let it cool a littleStep 3- Heat oil in a pan and add cumin seeds, mustard seeds, fennel seeds, hing and let them splutter

then add gram flour and fry until the gram flour is cooked. Now the dal mixture will look crumbly. Turn off the flame and let the dal mixture cools completely

Preparing Kachoris and fryingStep 5- Divide the dough into small equal portions. Apply some oil on the rolling board and roll the dough like a poori

Step 6- Place 1 tbsp of stuffing in the center and close from the edges. Make sure the stuffing doesn’t come out and slightly roll in a poori shape

Step 7- Heat oil in a deep pan. Check the oil temperature by adding a tiny piece of dough. Oil should be medium hot. If the piece of dough comes steadily and gradually the oil is perfectly hot for the kachoris. Deep fry the kachoris on medium flame to get crispy and flaky kachoris
When the kachori is brown from the one side turn over and cook the other side until brown and crisp. Turn and cook more if required and remove on a kitchen towel